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1
For the beans with arugula and tomatoes: Slice the bacon strips into 4 even pieces and cook in a large stock pot over medium-high heat until brown and starting to get crispy.
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2
Add the onion and stir, making sure to scrape the bottom of pot.
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3
Cook until the onion is soft, about 5 minutes.
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4
Add the beans, chicken stock, 8 cups of water, salt and pepper.
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5
Bring to a boil, then lower the heat to medium-low and simmer.
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6
Stir the beans frequently and check the water level: If they start looking dry add a little more water.
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7
When the beans no longer float, after about an hour, reduce the heat to low.
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8
Continue cooking until the beans are soft, 25 to 30 minutes more.
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9
For the grilled fish: Heat a grill or heavy grill pan over medium-high heat.
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10
If using a grill, coat the fish with the oil, season with salt and pepper and add to the grill using tongs to adjust the fish and prevent sticking.
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11
If using a grill pan, season the fish with salt and pepper and add the oil to the grill pan (if the oil begins to smoke, reduce the heat slightly).
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12
Cook the fish until white on all sides and edges and firm to the touch, 3 to 4 minutes per side.
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13
Just before serving, add the tomatoes and arugula to the beans and stir in to heat the tomatoes and wilt the arugula, just a few minutes.
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14
Serve with the fish.
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15
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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16
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
